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 Message 958 of 39187 in General Discussion
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Subject: Re: New bartender requires help
From: jw
Posted: Sun Dec 27. 1998, 07:40 UTC
Followup to: "New bartender requires help"  by Shaun Siebert  (Tue Dec 15. 1998, 00:44 UTC)
> Hi to all who considered to read this message. I am 20 years old and 
> recently became a bartender. I am very new at the whole thing 
> although i went to bartending school. I still need to refresh my mind 
> as well as have some real teaching. If anyone has any secrets of the 
> trade or anything interesting that i may need to know please let me 
> know. I also have some questions that follow below.
> 
> in the recipes for cocktails or shooters there is occasionally a 
> different type of measure used which i have never heard of and have 
> no idea what it is. this measurement is called a  " cl. " i am 
> puzzled from this.
> 
> i was also wondering how you layer drinks and how many different ways 
> to layer. 
> i thank you all who read and responded to this very much!
> 
> Shaun Siebert
> Vancouver , canada
> kutsnutsov[at]yahoo.com
When layering, I have to disagree with the gentleman who responded prior to 
my response.  Perhaps it's based on poor technique of my own, but I have never 
been able to successfully make a clean layered drink by running it on the side 
of the glass...the liqueur that you are pouring will leave a residue, which 
will ruin the presentation of the drink when you pour the next layer in.  I 
do, however, agree with the gentleman on the cherry method...it is tried and 
true.  I see his point about speed or quality though.  I guess if looks aren't 
important (and if they're not, then why layer?) then you can run it on the 
side of the glass.
-jw


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